Reddengray

Like the erstwhile Chico pub for which it’s named, this classic red bell pepper soup harks back to a simpler time. Fresh, crisp peppers are sauteed, simmered and pureed with garlic,  thyme and a pinch of cayenne, then finished with smooth cream. (Vegetarian) (makes approx. 2 quarts)  1 Tbsp butter 4 red bell peppers, chopped…

Wildwood

A soup near and dear to the Soup Charmer’s heart. Her sweet mama used to make a chicken tarragon casserole that was a family favorite, so Sally decided to make a soup to honor that memory. Nailed it after three tries! (Meaty) (makes approx. 4 quarts) ½ cup (1 stick) butter 2 medium yellow onions,…

El Rey Gazpacho

The king of cold soups!  Ripe summer tomatoes are juiced and chilled with a medley of garden-fresh Mediterranean veggies, plus a shot of zesty hot sauce. ¡Deliciosa! (Vegan) Note from the Soup Charmer: This fab soup is a riff on a gazpacho that my sweet mama used to make and one of our favorite celebrations of…